(3225). Almond Cake (Gateau D'Amandes)

From some parings of puff paste roll out a round flat twelve inches in diameter and three-sixteenths of an inch in thickness; lay it on a slightly dampened tart plate; cover this flat with an even layer of almond cream (No. 40) a quarter of an inch thick, placed half an inch inside the border; moisten the edge lightly and cover over with another layer of the paste of the same diameter and thickness as the lower one, only making it of puff paste prepared to six turns (No. 146); press the edges well to attach the two flats together, and scallop this border with a small knife; egg the top, decorate it by making incisions in the shape of a rosette with the tip of a kitchen knife, then push the cake into a brisk oven to bake. As soon as done remove to the oven door, bestrew lightly with powdered sugar and return it again to the the oven to have the top well glazed.

(3226). Angel Cake (Gateau Des Anges)

Pour twenty egg-whites into a basin and whip them till quite firm; at once add ten ounces of sugar, part of it flavored with vanilla (No. 3165), and continue whipping the whole until quite smooth, then add half a pound of flour into which has been mixed half a teaspoonful of cream of tartar and sifted several times through a sieve; mix all together lightly till smooth. With this preparation fill some angel cake molds, eight to nine inches in diameter, three-quarters full; these should be quite dry. without any buttering. Push the cakes into a very slack oven to cook for forty to fifty minutes, then take them out and keep them in their molds for two hours; now pass a small kitchen knife between the pan and the cake, knock the edges of the former gently on the table to detach the cake and turn it on a grate; pare the tops very straight, ice with royal icing (No. 101) and dress on a lace-paper-covered board or dish; after the icing is dry decorate with more of the royal icing.

(3227). Baba Syruped Or Iced (Baba Au Sirop Ou Glace)

With some baba paste (No. 129) fill a well-buttered baba mold three-quarters full; stand this in a moderately heated place, cover and leave until the paste has reached to the upper edges of the mold, then set it on a pie plate in a slow oven to bake; this operation ought to take from an hour and a quarter to an hour and a half; as soon as baked cut away any surplus paste overreaching the top and invert the baba on a grate. Prepare a thirty-two degree hot syrup flavored with good rum; soak the baba with this, applying it with a brush, and let drain well. It can be served simply soaked with this syrup or else iced with a light layer of water icing (No. 102) or fondant (No. 58) well flavored with rum. After the icing has dried remove the baba carefully from the grate and lay it on a dish; should it be iced decorate the icing with angelica lozenges, halved cherries and cuts of orange peels, surrounding the base with a circle of marchpane in small cases; serve.